Doce de Ginguba

What we know so far

Doce de ginguba is Angola's peanut sweet: roasted, skinned groundnuts (ginguba) stirred into sugar cooked with water to the hard-crack stage, then dropped in spoonfuls onto paper to set into pale, crunchy clusters. Cooked further, until the sugar turns to brown caramel, it becomes pé-de-moleque, harder and darker; sold in little bags on the street it is paracuca. The names shift from province to province, but the three ingredients are the same everywhere, and it is the sweet Angolan children buy on the way home from school.

The draft was written from 2 published sources and holds 4 ingredients and 5 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

1. Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
2. Photograph your own, so the page carries a real picture instead of somebody else's.
3. Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting